Identification and quantification of ascorbic acid in kiwi fruit by high-performance liquid chromatography

被引：20

作者：

Kvesitadze, GI

Kalandiya, AG

Papunidze, SG

Vanidze, MR

机构：

[1] Georgian Acad Sci, Durmishidze Inst Biochem & Biotechnol, GE-380059 Tbilisi, Georgia

[2] Georgian Agr Acad, Res & Technol Inst Subtrop Fruits Storage & Proc, GE-384520 Batumi, Georgia

来源：

APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2001年 / 37卷 / 02期

关键词：

Chromatography; HPLC; Liquid Chromatography; Ascorbic Acid; Minimal Content;

D O I：

10.1023/A:1002848302873

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The content of ascorbic acid in kiwi fruit (Actinidia chinensis Planch) of various cultivars was determined by high-performance liquid chromatography (HPLC). A minimal content of ascorbic acid was found in fruits of Gaivard cultivar: in juice - 5.44, skin - 1.14, and pulp - 4.20 mg/g.

引用

页码：215 / 218

页数：4